This is the original Greek moussaka recipe with ground beef (and never lamb) without potatoes, in a lighter version. —Lena Grp
- Serves 10-12
- for the moussaka
or 1/2 kg lean ground beef
medium onion finely chopped
ripe tomatoes diced
crumbled feta cheese (optional)
a pinch clove powder
salt and pepper
- for the thick bechamel sauce
milk, room temperature
all purpose flour
or 100 gr butter (or half olive oil half butter)
In This Recipe
- Preheat the oven to 390° F or 200° C.
- Rinse the eggplants, peel and cut them into slices 1/6 inch or 5mm thick.
- Place them on a baking pan lined with parchment paper (for this amount will need two big baking sheets).
- Drizzle with olive oil and bake for about 20’, or until eggplants start turning golden brown.
- Remove eggplants from the oven and sprinkle on some salt and oregano.Set aside.
- Bring a saucepan over medium/high heat and pour the olive oil. When olive oil is hot add the onion and sauté for 2′.
- Add ground beef and stir and press it using a fork for about 10’.
- Add diced tomatoes and bay leaves and reduce heat to low/medium.
- Add salt, pepper, allspice, cinnamon and clove powder.
- Cook for about 15’ and add feta cheese.
- Stir and remove from heat. At this point must have nearly no liquids.
- Let it stay for a while, then add breadcrumbs and the egg. Stir very well.
- Remove bay leaves.
- Place half of the eggplants in a rectangular (about 14X10 inches or 34X25 cm) baking pan.
- Then spread the ground beff evenly.
- Cover with the remaining eggplants and set aside.
- Bring a small/medium saucepan over medium heat and pour the butter (and olive oil).
- When the butter melts and it’s hot enough add the flour and stir.
- Reduce the heat to low and pour the warm milk little by little stirring constantly.
- Add salt, pepper and nutmeg and remove from heat when you have a thick sauce.
- Pour the sauce to cover the eggplants carefully.
- Bake for about 45′.
- Let moussaka cool down before cut and serve it.